cook's profile


Amanda W.
 
Home Town: Kent, Washington, USA
Living In: Tacoma, Washington, USA
Member Since: Apr. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Vegetarian, Dessert
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Reading Books
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About this Cook
I'm a college student who likes to eat.
My favorite things to cook
I love to bake: cookies, brownies, cakes, bread, ahh! I have a really big collection of cookie cutters, and I enjoy buying strange ones, like hippos and dinosaurs. I also have gotten into stir frying, since it's a good way to get myself to eat more vegetables.
My favorite family cooking traditions
My dad would make Mickey Mouse-shaped pancakes when I was a kid. Those were the best. I also remember making applesauce with my mom, from the apples that grew in the backyard. The apples were wormy and gross raw, but they made delicious applesauce.
My cooking triumphs
I made baguettes today!
My cooking tragedies
The worst was when I made my dad's birthday cake when I was a young teenager. I made it out of a box, and I got confused by the directions on the back, so I didn't add any oil. It was like a chocolate-sand desert in the mouth - so dry! My dad was such a sport, he put a ton of whipped cream on it and said it was good. The rest of my family refused to eat it though, and I can't say I blame them.
Recipe Reviews 2 reviews
Best Screwdriver
I agree that freshly-squeezed orange juice is the best, especially if you get interesting oranges, such as blood oranges. If you get a juicer it doesn't take that long to make fresh orange juice for a special cocktail, and then you can strain out all the pulp if you like.

0 users found this review helpful
Reviewed On: Jul. 28, 2009
Unstuffing Side Dish
This recipe was the perfect cure for my stuffin cravin. I made some changes though: I used leftover chicken breast cut into cubes instead of sausage, add twice the amount of onions, added more seasoning salt, and used half white onions and half brown onions. I made my own croutons with sourdough bread. If you use bakery-type bread instead of packaged bread, you might want to trim off the crust, since those bits were too hard for my tastes in the final dish.

0 users found this review helpful
Reviewed On: Jan. 12, 2009
 
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